Barfi for Dummies
This ridiculously easy to make barfi is sure to get you many complements.
- Unroasted pistachio nuts 2 tablespoon
- Semolina (sooji) 1 cup
- Ghee 2 tablespoon
- Cardamom 4-5 (use only the seeds)
- Cashew nut powder ½ cup
- Icing sugar 1 cup
- Sweetened condensed milk 1-1 ¼ cup
- Icing sugar to dust.
Soak the pistachio in hot water for 30 minutes.Roast the semolina with ghee over medium-low heat till it emits a pleasant aroma (stir it all the time while roasting and avoid browning it). Cool and powder the semolina with cardamom seeds(I use Panasonic mixer grinder).
Place about ¾ cup of cashew nuts in a mixer grinder jar and powder finely (stop the mixer grinder a couple of times and stir the nuts while grinding. Avoid over grinding which causes the oil from the nuts to ooze out).
Measure ½ cup of cashew nut powder and add to the semolina (remaining cashew nut powder may be used in other recipes). Add icing sugar and mix well. Add the condensed milk little at a time and knead the mixture into a soft but not sticky dough(like chapathi dough). You will need 1-1 ¼ cup of condensed milk. Keep the dough covered for 5 -10 minutes.
Meanwhile, drain the pistachio from water and peel the thin skin. Using a small sharp knife, cut the nuts into fine shreds.Sprinkle a work surface with icing sugar. Place the dough over it and roll out gently, into ½ cm thick sheet, using a rolling pin and dusting the dough with icing sugar, to prevent it from sticking to the rolling pin or work surface(the dough should be soft enough to roll out without cracking. If it is hard, kneed in some more condensed milk before starting to roll out. If you have made the dough too sticky to roll out, kneed in some cashew nut powder or icing sugar to rectify it).
Sprinkle the shredded pistachio over the sheet and press lightly with the rolling pin to make them stick to the sheet.Cut the sheet into 4cm square or diagonal pieces. Lift them up from the work surface with a pallet knife.
Stored in an air-tight container they remain good for 3 days at room temperature and over a week in refrigerator.
Variations: For richer taste, the semolina in the recipe may be reduced and cashew nut powder may be increased. The quantity of condensed milk will vary slightly when the proportion is altered. Just keep the consistency of the mix like soft chapathi dough. Try the following proportions: ½ cup semolina, 1 tablespoon ghee, 1 cup cashew nut powder, 1 cup icing sugar ¼ cup semolina, 2 teaspoon ghee, 1 ¼ cup cashew nut powder, 1 cup icing sugar